It finally feels like spring and we have the perfect recipe for that occasion: A creamy risotto with parsley and sauteed mushrooms that has an absolutely gorgeous green colour!
Serves 2
200 g mushrooms of choice (we used button mushrooms)
2 garlic cloves
juice and zest of 1 lemon
3 oz parsley
salt & pepper
8 tbsp olive oil
1 onion
1 stick of celery
180 g risotto rice
1/4 l white wine
1/2 l vegetable broth
4 tbsp (vegan) butter
50 g (vegan) Parmesan cheese
Cut the mushrooms into bite-sized pieces. Peel and slice the garlic. Zest and squeeze the lemon. Put everything aside. Remove the parsley leaves from the stems. In a medium saucepan, bring water to a boil and blanch the parsley leaves for 2 minutes, then rinse under cold water. Puree the parsley with the juice of half the lemon, salt, pepper and 5 tbsp of olive oil.
Chop the onion and celery. Heat 2 tbsp of olive oil in the saucepan over medium heat, add the onion and celery and sauté for about 5 minutes, stirring. Add risotto rice and cook for another 2 minutes. Deglaze with white wine and let the wine boil down. In a second pot, heat the vegetable broth. Add a ladleful at a time to the rice, stirring each time until the broth has boiled down. Repeat the process until the rice is cooked but still has some bite. Stir in the parsley puree, 2 tbsp butter, and the parmesan. Reduce the heat to a minimum, and let the risotto sit for a while longer.
Heat 2 tbsp olive oil in a frying pan over medium heat. Add the mushrooms and sauté for 2-3 minutes. Season with salt and add 2 tbsp butter. Fry for another 3-4 minutes until the mushrooms are golden brown. Deglaze with the remaining lemon juice, add the garlic and sauté briefly. Sprinkle with the lemon zest. Season the risotto to taste top with the mushrooms. Enjoy!